I’m all about One Dish Dinners. I wrote an entire cookbook with One Dish Dinners.
And am currently experimenting with One-Dish Instant Pot Dinners.
This one is a winner-winner-spaghetti-for-dinner.
Spaghetti is always a favorite and if you’re wanting to move into “one-dish instant pot” meals, I’d recommend starting with this one! It’s simple to prep and goes like this…
1. Brown the ground beef on Saute mode.
2. Add the sauce.
3. Add the liquid and float the broken noodles into the saucy-liquid.
4. Pressure cook.
A quick note on the liquid and sauce. You want all of the noodles to be underneath the liquid, as best as you can arrange that. And the pasta will seem extra saucy when it’s finished, but give it a stir and let it cool off and thicken for a few minutes before serving. You shouldn’t need more than 4 cups additional liquid…if you do, then rearrange/position the noodles before cooking!
Helpful Links
- Which Instant Pot is Right for You?
- Electric Pressure Cooking 101 – Online Course for Instant Pot Newbies
- $5 Dinners Instant Pot Recipes
- Freezer-Friendly Instant Pot Recipes
Here’s a look at how it works…
Browning the ground beef (with my favorite Chop-Stirrer!)
Add the sauce.
Add the liquid and broken noodles. Nestle them under water as best you can!
Cook.
See how it looks saucy…
But give it a stir…
And it looks like this! PERFECTION!
Blue Silicone Pinch Oven Mitts are available in our Shop!
Instant Pot One-Pot Spaghetti
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 30 minutes
Ingredients
- 1 lb. ground beef
- 1 Tbsp minced onion
- 1 tsp garlic powder
- 26 oz. jar marinara sauce
- 16 oz. spaghetti pasta
- 2 1/2 cups beef stock, chicken stock or water
- Parmesan cheese, as garnish
- Side salad
Directions
- Add the ground beef, minced onion, and garlic powder to the Instant Pot insert. Set on Saute mode and brown the ground beef in the insert. Once browned, stir in the marinara sauce.
- Break the noodles in half or thirds and mix into the sauce and then pour the beef/chicken stock/water over the top. Give it a gentle stir and then press all the noodles into the liquid.
- Close the lid, set to sealing.
- Set on Manual, High Pressure and cook for 6 minutes.
- Let naturally release for 5 minutes, then finish the release by setting to Venting.
- The sauce will look too thin, but give it a stir and it will thicken up with the pasta and meat.
- Serve Instant Pot One-Pot Spaghetti with Parmesan cheese garnish, and a side salad.
This recipe is featured on SouthernPlate.com’s Meal Plan Monday #101.
Your recipe looks great but a couple of questions –
1. Is the minced onion fresh or dried?
2. How much broth/water do you add (recipe doesn’t indicate)?
How much water or chicken stock do we put in the pressure cooker? This ingredient was left out in the ingredient list.
Thank you, this recipe was great 🙂
Have you ever tried to double this recipe? If so, did you make any changes?